• Upcoming Programs
    • Photograph Cuba with Ray Pfortner, April 2021
    • Croatia: A Photographic Odyssey with Ray Pfortner, September 2021
    • Prague in Her Advent Magic with Ray Pfortner, December 2021
    • Past Programs
      • Photograph Cuba with Ray Pfortner, April/May 2019
      • heArt of South Africa with Kelly Lyles, February 2019
      • Prague and Her Bohemian Rhapsody with Ray Pfortner, September 2018
      • Photograph Cuba with Ray Pfortner & Nancy Wing, April 2017
      • Ceramic Arts of Cuba with Carol Gouthro, April 2017 (SOLD OUT!)
      • Visual Arts of Cuba with Kelly Lyles, March 2017 (SOLD OUT!)
      • Photograph Cuba, May 2016 (Sold Out)
    • FAQ
    • Lead an Exchange Program
  • Trade Missions
  • Testimonials
  • About WTE
  • Contact Us
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  • Upcoming Programs
    • Photograph Cuba with Ray Pfortner, April 2021
    • Croatia: A Photographic Odyssey with Ray Pfortner, September 2021
    • Prague in Her Advent Magic with Ray Pfortner, December 2021
    • Past Programs
      • Photograph Cuba with Ray Pfortner, April/May 2019
      • heArt of South Africa with Kelly Lyles, February 2019
      • Prague and Her Bohemian Rhapsody with Ray Pfortner, September 2018
      • Photograph Cuba with Ray Pfortner & Nancy Wing, April 2017
      • Ceramic Arts of Cuba with Carol Gouthro, April 2017 (SOLD OUT!)
      • Visual Arts of Cuba with Kelly Lyles, March 2017 (SOLD OUT!)
      • Photograph Cuba, May 2016 (Sold Out)
    • FAQ
    • Lead an Exchange Program
  • Trade Missions
  • Testimonials
  • About WTE
  • Contact Us

Maricruz de Aza, Chef
August 12, 2017  By wte-usa 

I wanted to thank you for the excellent experience that you offered me during the Food Professionals Exchange to China in November. Your wonderful program enabled me learn about the Chinese culture and expand my culinary knowledge. In addition, this fabulous program awarded me the opportunity to enlarge my networking circle.

As a result, I am now implementing what I learned during this program in my job. I feel that I can be more successful in my career using the techniques of the oriental cuisine. The approaches to high oriental gastronomy that the Chinese Chef use is unique and the way that you designed the program making every experience so intimate made a real difference. 

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